Roasted Root Vegetable And White Bean Cassolette

• 1lb dried white beans soaked overnight in vegetable stock
• 6sm whole baby red potatoes
• 2lrg parsnips peeled rinsed cut into fourths
• 2sm turnips peeled rinsed cut into quarters
• 2sm gold beets peeled rinsed cut into quarters
• 2med carrots peeled rinsed cut into fourths
• 1sm celeriac peeled rinsed cut into eights
• 1sm rutabaga peeled rinsed cut into eights
• 1med red onion sliced into fourths
• 4 whole shallots peeled
• 8 whole garlic cloves peeled
• olive oil to coat
• salt to season
• fresh black pepper to season
• 2sprigs fresh thyme
• 2 bay leaves4tbs butter and 2tbs olive oil to sautee in reserved vegetable stock
• 3/4cup white wine

1. place beans and any stock left into heavy pot add more stock if necessary to cover by 2 inches. add thyme and bay leafs cook until beans are tender.remove from heat and cool.meanwhile sprinkle all vegetables with olive oil salt and pepper.just to coat. place vegetables on sheet pan and roast in 400* oven until all are lightly browned and just soft. remove and cool to room temp.divide butter and oil in lrg sautee pan or braiser together.divide vegetables and beans into equal portions by servings.place vegetables and beans together into hot sautee panwhen sizziling add white wine(divided by serving) and deglaze pan. per serving add about a cup of reserved vegetable stock . reduce until thick and bubbly.adjust seasoning with more salt and pepper. serve immediatly.

baby red potatoes, parsnips, quarters, gold beets, carrots, red onion, shallots, garlic, olive oil, salt, fresh black pepper, thyme, butter, white wine

Taken from www.epicurious.com/recipes/member/views/roasted-root-vegetable-and-white-bean-cassolette-1202520 (may not work)